Process of producing modified lard



Patented Jan. 13, 1953 PROCESS OF PRODUCING MODIFIED LARD Karl F. Mattil andFrank A. Norris, Chicago, Ill., assignors to Swift & Company, Chicago, 111., a corporation of Illinois N 0 Drawing. Application December 28, 1950, Serial No. 203,229

10 Claims.

The present invention relates to the treatment of lard, and more particularly to the production of lard and lard-containing products having'improved properties.

Lard, commercially the most important triglyceride material from an animal source, is fat obtained from the'fatty tissue of hogs by a heat, solvent or enzyme treatment of the fatty tissue.

The most common method of obtaining lard from 1 the fatty tissue of hogs is the so-called wet or steam rendering treatment in which the fat is separated from the tissue by means of pressure with hot water or steam to give what is known as prime steam lard. Another common method of obtaining lard is by the dry rendering process in which fat is removed from the fatty tissue After recovering the lard from the fatty tissue, the lard is generally treated to impart certaindesired characteristics thereto. Thus, the lard may be settled, bleached, refined, washedyfiltered, and deodorized to yield a substantially odorless and tasteless product. j

Lard is often further treated to impart thereto the desired degree of plasticity, as when the lard is to be used in baked products. This desired plasticity may be obtained by a process whichincludes compounding therewith hardened lard or an hydrogenated vegetable fat, incorporating air therein and chilling. Of particular importance in the texturizing process is the chilling step. '.This chilling of the lard maybe accomplished by means of chill rolls or an internal chilling machine. In the former method molten fat is picked up on the surface of the internally chilled rotating rolls and then subsequently scraped therefrom and further worked to give the lard a uniform plastic consistency. Chilling by means of an internal chilling machine is accomplished by passing molten fat through a series of vertical or horizontal units where the fat is supercooled and allowed to solidify while being rapidly worked. The lard product treated in the foregoing manner is generally employed as a shortening. Heretofore the plasticity of the final product has depended to a great extent on the nature of the foregoing chilling operation, and the final plasticity has been highly sensitive to the conditions of the chilling step. For this reason the operating conditions in the chilling step have necessarily been very critical and required very careful control.

Another important characteristic of a shortening is its creaming ability. This creaming ability is a measure of the amount of air that can be incorporated into a batter during the mixing operation. The greater the amount of air ab sorbed and retained by the fat, the greater the leavening effect of the shortening. Thus, for example, the volume of a, cake may be increased by the use of shortening possessing superior creaming properties. The creaming ability of a shortening may be determined by measuring the density'of the batter or dough, or by measuring the volume of a cake in which the shortening has been incorporated. A high specific gravity indicates a relatively dense mass with only a small amount of incorporated air, while a low specific gravity indicates a light, fiufiy mass having a large amount of air incorporated therein. In general, the value of a shortening increases with its ability to absorb air.

Still another very important characteristic of a shortening is its appearance, particularly after being held at the elevated temperatures frequently encountered'during distribution and sale of the product. solidified animal triglyceride material such as lard and lard-containing products frequently have a dull, waxy, and Vaselinelike appearance which becomes progressively more pronounced the longer the product is held. The appearance of lard and lard-containing products is generally considered much inferior to the appearance of vegetable shortenings which have been held under comparable storage conditions, since vegetable shortenings possess a smooth, satiny luster which is retained even after prolonged storage.

While lard has unsurpassed shortening properties, the vegetable shortenings are generally considered to have superior creaming and emulsifying properties as well as improved appearance and storing properties. One of the principal causes for the inferiority of the appearance, storing properties, creaming ability, and emulsifying properties of the lard is the needlelike, crystal formation which the lard glyceride molecules assume upon solidifying and which continue to grow during storage. The long, needle-like crystals impart to lard and lardcontaining products the Waxy, rubber-like texture or graininess which becomes much more pronounced and highly objectionable on standing at the relatively high temperatures generally encountered when distributing through normal commercial channels. Although it has been found possible to temporarily alter the crystallization pattern of lard by packaging while hold.- ing the lard at a carefully controlled, relatively low temperature, the lard crystals soon revert to their natural long, needle-like form when the lard is allowed to stand at room temperature. For this reason the foregoing temperature treatment during the packaging of lard is of no practical value when applied to lard which is to be distributed through normal commercial channels.

In order to overcome the foregoing objectionable properties of lard and lard-containing products which have been found to be attributable to the normal crystallization habit of lard, it is an essential object of the present invention to permanently alter the normal crystallization habit of lard so as to prevent the formation of large, needle-like crystals during crystallization and subsequent storage.

An additional object within the broad scope of the invention is to provide lard in which the heat of crystallization normally associated with the said lard is substantially altered.

Another object of the invention is to provide a product containing lard having improved plastic properties, including improved pliability and workability.

' An additional object of the invention is to provide a lard product having improved appearance characterized by a smooth velvety sheen.

A further object of the invention is to provide a lard product having properties which equal or excel those of vegetable shortening while maintaining the superior shortening characteristic of lard.

Still another object of the invention is to provide a lard product having improved baking qualities, including enhanced emulsifying and creaming properties.

A still further object of the invention is to provide a satisfactory lard product which may be texturized with a greater degree of flexibility in the operating conditions.

Still further objects of the invention will be apparent from the following description and claims.

In accordance with the present invention it is proposed to subject lard to a heat treatment in the presence of a substance capable of changing the crystallization properties thereof under conditions which do not cause an appreciable change in the melting point of the glyceride material or a significant change in the distribution of the several types of triglyceride molecules in the fatty material being treated. The reaction which modifies the triglyceride molecules is highly complex and the mechanism is not completely understood. It has been observed, however, that the crystal habit and the heat of crystallization of the triglyceride molecules of lard are very significantly affected. And, since the substances capable of modifying the crystallization properties of triglyceride molecules donot became part of the crystal modified triglyceride molecules, the reaction appears to be catalytic. Therefore, the effective substances are herein referred to as crystal modifying catalysts.

I-Ieretofore when a liquefied glyceride fatty material has been treated with certain catalytic agents, the conditions which have heretofore been employed cause a molecular redistribution of the fatty acid groups between the triglyceride molecules and result in a change in the composition of the glyceride molecules. This redistribution has been termed interesterification or transesterification. The final result of the interesterification is a random distribution of the fatty acid molecules among the glyceride molecules. The interesterification is evidenced by an appreciable change in the melting point of the treated product and in the quantity of the triglyceride material which crystallizes from a solvent for the glyceride product at a specific temperature. For example, when cottonseed oil is interesterified with any of the recognized interesterification catalysts and under conditions employed heretofore, the melting point and consistency of the glyceride material is significantly altered.

In marked contrast with the previous method of catalytically treating triglyceride material, the herein-disclosed crystal modifying treatment does not cause an appreciable change in the melting point of the material, a change in the chemical composition and structure of the fatty acid groups of the glyceride molecules, nor an appreciable change in the proportions of the several types of glyceride molecules in the material being treated. There appears tobe no significant amount of interesterification of the glyceride molecules under the conditions employed in the present invention as measured by the increase of trisaturated glycerides, although a small degree of interesterification has been observed to occur during the crystal modification treatment and to continue after crystal modification has been completed.

More particularly the present invention contemplates heating lard at relatively moderate temperatures above the melting point of the highest melting point components of said glyceride material in the presence of a crystal modifying catalyst for a period sufficient tosubstantially alter the normal crystallization habits of the triglyceride molecules but without causing any significant amount of interesterification of triglyceride molecules.

It has been found that a number of catalysts are effective in accomplishing the purposes of the present invention. Many organic and inorganic salts have been found to be eifective. Among the inorganic salts which have been successfully employed to crystal modify lard are the halides, hydroxides, and sulfates of tin; the halides, oxides, hydroxide, and acetate of zinc; the oxides, carbonate, acetate, and nitrate of lead; halides, hydroxides, acetate and nitrate of cobalt; the halides, hydroxides, carbonates and sulfates of iron; and inorganic salts of antimony, cadmium, nickel, mercury, bismuth, aluminum, magnesium, and titanium. Examples of inorganic salts which have been successfully employed to crystal modify lard are stannous chloride, stannous hydroxide, stannous sulfate, stannic sulfate, and stannic chloride, zinc acetate, zinc chloride, zinc hydroxide, zinc oxide, zinc peroxide, zinc iodide, lead dioxide, lead carbonate, lead acetate, lead nitrate, red lead oxide, cobaltous chloride, cobaltous nitrate, cobaltous hydroxide, cobaltous acetate, ferrous carbonate, ferrous hydroxide, iron subsulfate, ferric chloride, antimony trichloride, cadmium oxide, nickel sulfate, mercuric bromide, aluminum chloride, aluminum stearate, bismuth nitrate, magnesium nitride, and titanium tetrachloride. Other inorganic salts Within the classes illustrated and suggested by the foregoing compositions may likewise be employed as catalysts in the present invention.

The effective amount of the foregoing polyvalent metal salts may range from about 0.01 per cent to about 3.0 per cent and higher and preferably betweenabout 0.1 per cent and 2.0 per cent,

based on the weight of the fat which it is desired to modify. The catalyst may be added in dry form, in the form of solution, suspension, or by means of a solid carrier, such as kieselguhr. The catalyst may also be added in the form of a saturated solution or slurry, or as a dilute. solution, the amount to be added being calculated on the dry weight thereof. It is not desirable to add the crystal modifying catalyst in too dilute a form however, since large dilutions entail the removal of a greater amount of the solvent.

The most desirable concentration of any particular catalyst varies somewhat from catalyst to catalyst, depending largely on the activity of the particular catalyst chosen. In addition to variations due to the activity of the particular catalyst, the optimum concentration of catalyst also depends somewhat upon the condition of the fatty material being treated. For example, when a catalyst such as stannous chloride or stannous hydroxide is employed, it has been observed that a lard having a high peroxide value requires a larger amount of catalyst to completely crystal modify than a lard which has a low peroxide value. It has also been observed that the peroxide value of a lard decreases appreciably when treated with a hydroxide catalyst such as stannous hydroxide. Thus, for example, when the lard to be modified has an initial peroxide value of 60, it has been found desirable to increase the concentration of stannous hydroxide to about 1.0 per cent, whereas the same lard having a peroxide value f around two or three requires only 0.2 per cent catalyst to crystal modify. Similar results have been observed when other catalysts are employed as the catalyst. It is therefore desirable to employ a lard having a relatively low peroxide value. It has likewise been found desirable to remove a large part of moisture initially present in the rendered lard before crystal modifying with the herein-disclosed catalysts.

The time of treatment required to crystal modify lard varies between about 30 minutes and 6 hours, and perferably between about 1 hour and 5 hours. The optimum time of treatment required to produce crystal modified lard varies with the temperature, concentration of catalyst employed, and upon the condition of the triglyceride material being treated. Within the effective temperature range it can generally be said that at the lower temperature the speed of reaction is slower. When the concentration of catalyst is reduced below the optimum value, more time is required to complete the crystal modifying reaction. For example, treating lard with .07 per cent stannous hydroxide at a temperature of about 200 C. produces the same significant degree of crystal modification in 5 hoursas 0.2per centstannous hydroxide em- .6 ployed at the same temperature produces in one hour. Likewise, it has been found that more time is required to complete crystal modification when the lard has been allowed to stand for prolonged periods after rendering and before commencing the crystal modifying treatment. It is therefore desirable to employ a good quality, freshly rendered lard.

The temperature at which crystal modification is effected with. the herein-disclosed crystal modifying catalysts varies between about 120 C. and 260 C. and is preferably maintained between about I 0. and 225 C. While a wider temperature range could be employed, it has been found advisable to conduct the reaction within the above specified temperature range when employing the herein-disclosed catalysts, since at substantially lower temperatures the rate of reaction is so slow as to make the process commercially impractical, and at substantially higher temperatures the lard is damaged so as to make its subsequent bleaching and refining too costly for commercial operation.

In order to facilitate the crystal modifying reaction and to reduce to a minimum the amount of catalyst required, it has generally been found advisable to conduct the reaction in a closed system under an inert atmosphere. By excluding air during the treatment, there is less danger of damage being done to the triglyceride material so that the subsequent handling thereof is facilitated and rendered less costly.

The lard may be heated in the presence of the catalyst at any stage of processing, and the beneficial results of the crystal modifying treatment are not impaired by subsequent processing such as deodorization and hydrogenation, It is also unnecessary to hold the crystal modified product at any particular temperature in order to retain the beneficial properties imparted to the material. It is preferred to treat the lard with the catalyst prior to refining thereof. Where it is desired to omit the treatments generally employed to impart improved characteristics, the rendered lard may advantageously be directly heated in the presence of the herein-disclosed catalysts to produce crystal modified lard.

The following specific examples should be con.- sidered as merely illustrative of the herein-disclosed process and resulting product and should in no way be construed to limit the invention to the particular materials or conditions disclosed therein. In all cases the treated lard possessed a striking appearance, which was quite different from that of untreated lard. The treated lard had a characteristic satiny luster that readily distinguished it from conventional lard. In addition the. plastic properties of the treated lard were superior,.and cakes made therewith had a larger volume and a finer grain and texture than the cakes made with untreated lard, indicating that dough prepared with the modified lard is capable of entrapping greater quantities of air than is the case with dough made with untreated lard, The texture and fine grain of the cakes also indicate a uniform dispersal of the air throughout the dough.

EXAMPLE I 2,000 grams of prime steam lard were admixed with 2 per cent ferrous hydroxide, based on the weight of the lard, and heated in an open flask at a temperature of 200 C. for a period of 2 hours with constant stirring. The treated lard was refined, bleached, and filtered.

The filtered lard was chilled and'rapidly agitated in an ice bath until plastic in the texturizing operation. A portion of the original untreated lard was also chilled and texturized'in the foregoing manner as a control sample. The untreated product after chilling was found to have a waxy, rubbery texture, while the texturized catalytically treated lard was unexpectedly found to'be softer, more plastic, and to have the creamy,

velvety texture characteristic of a hydrogenated vegetable shortening.

The two samples, one catalytically treated and the other untreated, were tempered at 75 for 'a period of 24 hours, and consistency readings of each were taken with the Bloom consistometer. The Bloom consistency readings obtained showed that the catalytically treated lard at a temperature of 75 F. ofiered practically no resistance to the head of the plunger, whereas the control sample of untreated lard at the same temperature ofiered appreciable resistance to the head of the plunger. The foregoing results were observed to be characteristic of the treated lard at temperatures above 45 F.

The X-ray diffraction pattern of the catalytically treated lard resembled closely that of hydrogenated vegetable shortening. This clearly illustrates the existence of a fundamental modification of the crystal structure of the lard treated in the specified manner. catalytically treated and untreated lard showed that the volume of a standard pound cake obtained with the treated lard was substantially greater than the volume of a pound cake made with the untreated lard. The specific gravity of the pound cake batter made with the treated lard was also considerably smaller than the specific gravity of the batter made from untreated lard.

EXAMPLE II 2,000 grams of prime steam lard were admixed with 2 per cent ferrous carbonate based on the weight of the lard, and heated in an open flask at a temperature of 200 C. for a period of 2.5

Baking tests with the :Iii

hours with constant stirring. The lard was V refined, bleached, and filtered.

While the catalytically treated lard exhibited the general appearance of a hydrogenated vegetable shortening, an analysis of the treated lard showed that there was no significant change in the chemical composition of the lard, with the exception that the free fatty acid content had increased slightly above its initial value. The slight drop of about 2 degrees in the melting point of the treated lard as compared with the original lard is not considered significant, since this change does not alter the processing conditions employed in texturizing and compounding the treated lard into the conventional shortening products.

A portion of the catalytically treated lard was formulated with hard lard in the conventional manner on the basis of approximately 86 per cent crystal modified lard and 14 per cent hard lard (50-60 titer lard). The compounded lard was texturized in the conventional manner and stored at a temperature of about 75. F. in accordance with the standard temperating procedure. A pound cake produced with the catalytically treated lard formulated in the foregoing manner exhibited a volume substantially greater than that produced by the control pound cake made from untreated lard.

' EXAlWPLE III 2,000 grams of prime steam lard were admixed with 1 percent ferric chloride based on the weight of the lard and heated in an open'flask'at a temperature of 218 C. for a period of abouton-e hour with constant stirring. The catalytically treated lard was then refined, bleached, and filtered. After texturizing the treated lard by chilling and agitating, there was a very noticeable difference in the appearance of the texturized product as compared with the texturized control sample of untreated lard. The texturized original lard heated without a catalyst, such as ferric chloride, had a waxy appearance, whereas the texturized catalytically treated sample had a velvety sheen and smooth, creamy appearance.

.,- When temperature readings of the sample of catalytically treated lard and the untreated lard were taken during the texturizing operation and the readings plotted on temperature-time coordinates, a uniform cooling curve was obtained with the sample of crystal modified lard, whereas there was a noticeable irregularity in the cooling curve of the control sample of the untreated lard. Samples of the chemically treated lard which had been formed with hardened triglyceride material, such as 50-60 titer hard lard on the basis of 14 per cent hard lard and 86 per cent crystal modified lard, were stored at a temperature of 97 F. and periodically compared with the control samples of untreated lard stored at the same temperature. While both the control and the crystal modified lard samples exhibited a very satisfactory appearance at the end of three days in storage at the elevated temperature, there was a very noticeable difierence in appearance between the samples by the end of the second week in storage. The control sample containing unmodified lard appeared to have a. dull appearance with a stiff, relatively hard, crinkly texture, whereas the crystal modified lard-containing sample retained its original velvety sheen and smooth, creamy texture. As the holding period was extended, the foregoing differences in appearance and texture became even more pronounced.

Similarly, the same differences in appearance and texture upon holding for a prolonged period at elevated temperatures were observed in compounded shortenings containing hardened vegetable fat and in formulated shortenings having monoglycerides added thereto inthe conventional amounts. The ability of crystal modified lard and compounded shortenings made therefrom to retain their attractive appearance and desirable texture and baldng performance characteristics after prolonged storage at elevated temperatures is an extremely important attribute of crystal modified lard.

EXAMPLE IV 2,000 grams of killing lard was admixed with 2 per cent ferric chloride, based on the weight of the lard, and heated in an open flask for a period of 4 hours at a temperature of 150 C. with constant stirring. The treated lard was refined, bleached, and filtered.

The lard treated catalytically in the foregoing manner possessed the characteristic properties of crystal modified lard in that it exhibited a reduced consistency above 45 F., produced a pound cake batter having an appreciably lower specific gravity, and a baked pound cake with a substantially increased volume, as compared with that obtained with the untreated lard.

EXAIWPLE V 2,000 grams of prime steam lard were admixed with 2 per cent iron subsulfate, Fe4O(SO4)s,

9. based on the weight of the lard, and heated'in an open flask at a temperature of 175 C. for a period of 6 hours with constant stirring. The lard was then refined, bleached, and filtered.

- After the foregoing catalytic treatment, the lard exhibited a substantially lower Bloom consistency at temperatures between 45 F. and 75 F. than the original lard which had been heated in a similar manner without a catalyst being present.- Also, when the catalytically treated lard was incorporated in the standard poun cake batter, it produced a batter having a much smaller specific gravity and a pound cake having a substantially increased volume as compared with those obtained when untreated lard was employed. When the above treated lard was incorporated in a compounded shortening in the conventional manner, the compounded shortening was found to have improved keeping qualities when compared with a compounded shorten ing made from untreated lard.

In order to determine suitable catalysts and optimum operating conditions for the hereindisclosed crystal modifying treatment, it has been found necessary to employ one or more empirical tests. For example, it has been the practice to run'a wet cream test, 'a water absorption test, and pound cake baking test on the crystal modified lard or on the shortening comprising the crystal modified lard. By comparing the results of the foregoing tests on the treated lard with the results obtained on the control sample, it is possible to chart the course of the crystal modifying reaction and to determine when the crystal modifying treatment has taken place. Thus, when one'observes a substantial decrease in the specific gravity of the lard-water emulsion in the wet cream test, a substantial increase in the amount of water which is taken up by the crystal modified material in the water absorptiontest-or an appreciable increase in the volume of a pound cake in the baking test, crystal modification will have taken place. Other tests based on the herein-disclosed characteristics of crystal modified lard may be conducted, such as taking Bloom consistency readings of the product being treated at temperatures above about 45 F., as the crystal modified product exhibits a substantially lower consistency between about 45 F. and the melting point of the product than does the unmodified lard at-the same temperature.

- While the foregoing wet cream test, water absorption test, and pound cake baking test are well known to those skilled in the art, the precise procedure employed in conducting these tests is as follows:

Wet. cream test FORMULA 530 grams confectionary sugar 4 414'grams shortening 56 grams water METHOD and take gravity readings again at minutes. and at minutes. The bowl and beater should" be scraped down after each gravity reading.

Total mixing "time at second speed: 25 minutes Gravity readings to be reported: 5, 15, and 25 minute intervals I Convert weighings into specific gravity and report as grams per cc.

Water absorption test Place one pound (454 grams) of shortening material at F. into the 10 quart mixing bowl of the bench Hobart model C-10 or equivalent mixer. Mix for one-half minute at second speed. Scrape down bowl and. beater. Water at 75 F. is then added by means of a mayonnaise oil dripping tank at the rate of 30 cc. per minute, the machine running continuously at second speed.

The machine should be stopped at intervals and the water shut off in order to inspect the mix for unemulsified droplets of water. During these inspections, the upper rim of the mix should be scraped down. When droplets of water are present on the surface of the beaten shortening material, the machine should be turned on and run for two minutes with the water shut off. If the droplets are still present, the test is completed. If the droplets are absorbed, more water should be added until the above procedure shows unemulsified droplets present.

To maintain a constantfiow of water (30 cc. per minute) a constant level should be kept in the salad oil tank. Report'the grams of water emulsified by 1 pound of the shortening material.

Pound cake baking test (without mcmoglycerides) FORMULA Group 1:

Shortening material (containing no monov glycerides)... 0 12' i 1 8.

Eggs 0 12 Group 3: Flour (cake) 0 l2 1 Stir together well.

MET-HOD 1 Have all ingredients at 75 F.

Weigh the ingredients of group 1 into the 10 quart bowl of the bench Hobart model 0-10 mixer, mix at first speed for 30 seconds and scrape down the bowl. (Nors.-This is a preliminary mixing period and is not included in the following mixing times.)

Cream 2 minutes at second speed and scrape down the bowl.

Cream 2 minutes at second speed, and again scrape down the bowl.

Cream at first speed for 1 minute, adding onehalf of the ingredients of group 2 during the first 20 seconds. Add the ingredients of group 3 and cream 1 minute at first speed.

Cream 1 minute at first speed, adding the other one-half of the ingredients of group 2 during the" gravity of batter; also consistency and. appear,- anceof batter.

Pound cake baking test (with monoglycerides) FORMULA Lbs. Ozs

Group 1:

Shortening material (containing monoglycerides) 1 7 Sugar, line granulated. 2 7 Salt 1 Floor (cake) 2 0 Group 2:

Milk l 0 Vanilla 0 }4 Group 3: Whole eggs 1 7 METHOD Have all ingredients at 75 F. Mix at first speed.

Scale the ingredients of group 1 into the 10 quart Hobart 0-10 mixer. bowl in theorder given. Scale the ingredientsof group 2 separately and pour into the bowl with the ingredients of, group 1, starting'the machine immediately, very slowly, so that the liquid and dry ingredients pick up without splashing. Mix "for one-half minute and 'scrapedown the bowl and beater. Mix for-3 minutes, not including the one-half minuteinterval at the beginning. Scrape down again and continue mixing for an additional 3-minute interval. Scrape down.

Add one-third of the eggs (75 F.) and mix 1. minute. Stop the machine and add one-third of the eggs. Mix another minute, then stop the machine. Add the final portion of the eggs, scrape down well, and continue mixing for 2 minutes to bring the total mixing time to 10 minutes. Take the specific gravity.

Scale 510 grams of the batter into a regulation paper-lined loaf poundcake pan andbake at 360 F. for 70 minutes. The maximum allowable variation in baking time should not exceed minutes, depending on the load of the oven. Remove. from the pan immediately after baking. Allow to cool to room temperature before measuring in the volumemeter.

a. Report specific gravity reading at minutes in grams per cc.

2). Report batter temperature.

c. Report the cake volume in cc.

d. In addition, reportsuch observations as consistency of the batter, appearance ofthe top crust and. grain and texture of the cake.

From the foregoing specific examples describing the characteristics and improved properties of crystal modified lard it will be very apparent to those skilled in the art that crystal modified lard is particularly useful in the preparation of improved shortening products. Thus, any shortening product which has heretofore consistedof a substantial proportion of animal triglyceride material, such as lard, will be provided With very substantially-improved baking and storage properties" as well as improved appearance, particularly after holding at moderate or'elevated temperatures by substituting crystal modified lard for all or part of the unmodified lard in the shortening. Theresulting shortening product has been found to have the-desirableproperties characteristic of an allvegetable shortening while retaining the superior shortening properties of lard. Further evidence ofthe fundamental alteration of the crystal structure of the lard toward that of a vegetableshortening. is evident on observing that the X-ray dif- 12 fraction pattern of; the treated lard much more closely resembles the pattern of a hydrogenated vegetableshortening than thatof the original lard. The foregoing has been found to be true in all types of compounded animal fat and'animalevegetable shortenings where the said shortenings contain added animal orvegetablehard fats and monoglycerides or are hydrogenated. Significantly, the improved results obtained with crystal modified lard arev in no way dependent upon the presence of monoglycerides since the defsirable properties are enhanced by deodorization treatment.

It shouldthus be apparent that the'improved lard obtained in accordance withthe invention. described herein can be used as an all-purpose shortening in place ofboth'the animal and vegetable shortenings heretofore discriminately employed because of their peculiar properties. The improved lard may thus beadvantageously employed in the manufacture of cakes and icingsas well as in the preparation of bread and pie crust. Althoughrwe have illustrated the invention: as being particularly applicable-to baked goods, it is also applicable to other food products, such as the manufacture of'candy and friedproducts. It is also understood that the improved fat may be advantageously, used in lubricants, greases, cosmetics, medicated ointments, and in many other industrial applications.

This application is a continuation-in-part application of U. S. Patent Application Serial, No.- 183,666, filed September 7, 1950; which. is a continuation-in-part application of Serial No. 724,-, 468, filed January 25, 1947.

Obviously, many modifications and variations of the invention as hereinbefore set forth may, be made without departing from the spirit and scope thereof, and therefore only such limitations should be imposed as are, indicated in the ap-- pended claims.

We claim:

1; The process of treating lard to permanently alter-the normal crystallization habit and improvethe appearance and keeping qualities thereof, which comprises subjecting lard to a heat treatment at a temperature between-about C. and 260 C. for aperiod of between about onehalfhour and 67-hours inthe presence of asmall amount of the lard an iron salt acting as acrystalj modifying catalyst to'permanently alter the cry-s1 tal habit of the'lard without'causing a significant amount of interesterification, whereby the formation of" large needle like crystals during crystallization and subsequentgstorage is avoided.

2. The process substantially as described in claim 1 wherein the heat treatment is at a temperature between about C. and 225 C. and for a period of between about-1 hour and 5 hours.

3. The process substantially as. described in claim 2 wherein the iron salt acting as the catalyst is a ferrous salt.

4. The process substantially as described in claim 3 wherein the ferrous salt acting as the catalyst is ferrous hydroxide.

5;. The. process, substantially as described in claim 3 wherein the. ferrous salt acting as the catalyst is ferrous carbonate.

6.,The. process substantially as, describedin claim 3 wherein, the ferrous-salt acting as. the catalyst is ferrous oxide.

7. The process substantially as described in claim 2 wherein the iron salt acting as the catalyst isa ferric salt.

8. The, process substantially as described in 13 claim '7 wherein the ferric salt acting as the catalyst is ferric chloride.

9. The process substantially as described in claim 7 wherein the ferric salt acting as the catalyst is iron subsulphate.

10. The process of treating lard to permanently alter the normal crystallization habit and improve the appearance and keeping qualities thereof, which comprises subjecting lard to a heat treatment in a closed system at a temperature between about 200 C. and 225 C. for a period of between about 2 and 4 hours in the presence of between about 1 to 2 per cent based on the weight of the fatty material of an iron salt acting as a crystal modifying catalyst to permanently after the crystal habit of the lard without causing a 5 FRANK A. NORRIS.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 2,309,949 Gooding Feb. 2, 1943 FOREIGN PATENTS Number Country Date 249,916 Great Britain Mar. 30, 1926 

1. THE PROCESS OF TREATING LARD TO PERMANENTLY ALTER THE NORMAL CRYSTALLIZATION HABIT AND IMPROVE THE APPEARANCE AND KEEPING QUALITIES THEREOF, WHICH COMPRISES SUBJECTING LARD TO A HEAT TREATMENT AT A TEMPERATURE BETWEEN ABOUT 120* C. AND 260* C. FOR A PERIOD OF BETWEEN ABOUT ONEHALF HOUR AND 6 HOURS IN THE PRESENCE OF A SMALL AMOUNT OF THE LARD AN IRON SALT ACTING AS A CRYSTAL MODIFYING CATALYST TO PERMANENTLY ALTER THE CRYSTTAL HABIT OF THE LARD WITHOUT CAUSING A SIGNIFICANT AMOUNT OF INTERESTERIFICATION, WHEREBY THE FORMATION OF LARGE NEEDLE LIKE CRYSTALS DURING CRYSTALLIZATION AND SUBSEQUENT STORAGE IS AVOIDED. 